Traditionally, this Egyptian blend is made with hazelnuts, but you can make dukkah with any nut you fancy. Serve it with chunks of crusty bread and good olive oil; dip a bite of bread in oil then dukkah, and pop into your mouth. Use leftovers to coat chicken before a quick sauté.
Featured Seeds: sesame, coriander, cumin
• 2/3 cup nuts of your choice
• 1/2 cup sesame seeds
• 3 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 tablespoons black pepper
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon coarse salt
1. Preheat oven to 350 degrees. Spread nuts on rimmed baking sheet and toast in oven for 5 minutes, or until fragrant. Remove from oven and set aside to cool. If using hazelnuts, tip them onto a towel while warm and rub to remove skins.
2. In a dry heavy skillet over medium heat, toast sesame seeds, stirring constantly until golden brown, 3 to 5 minutes. Pour into a bowl and set aside.
3. In the same skillet, toast coriander and cumin seeds, stirring occasionally until they begin to pop, 3 to 7 minutes. Transfer to spice mill or coffee grinder and process until fine. Add coriander and cumin to bowl with sesame seeds.
4. Put cooled nuts in a food processor or spice mill and process until fine but not forming a paste. It’s OK if some pieces are larger. Add to bowl with seeds and spices. Season with peppers and salt. Mix well.
5. Dukkah will keep for a month or more refrigerated in a sealed jar.
Learn more about nutritious seeds in How to Be a Seed Eater.
Excerpted from The Feast Nearby by Robin Mather.